Buttermilk Lavender Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Granulated sugar: Adds sweetness to the scones and helps with browning.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Dried culinary lavender: Provides a subtle floral aroma and flavor, making these scones unique.

Unsalted butter: Adds richness and flakiness to the scones.

Buttermilk: Adds tanginess and moisture, helping to create a tender crumb.

Egg: Used for the egg wash to give the scones a golden, glossy finish.

When incorporating the cold butter into the dry ingredients, ensure that it remains in small, pea-sized pieces. This will create pockets of steam during baking, resulting in a flaky texture. Use a pastry cutter or your fingertips to work quickly and prevent the butter from warming up too much.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the buttermilk slightly to balance the extra liquid.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• dried culinary lavender - Substitute with dried rosemary: Rosemary offers a different but complementary floral note, though use sparingly as it is stronger.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, though it will add a slight coconut flavor.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk's acidity.

• egg - Substitute with milk: Use milk for the egg wash to achieve a similar browning effect on the scones.

• To keep your scones fresh, let them cool completely on a wire rack. Once cooled, place them in an airtight container. They will stay fresh at room temperature for up to 2 days.

• For longer storage, wrap each scone individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or airtight container. Store in the refrigerator for up to a week.

• If you want to enjoy your buttermilk lavender scones over a longer period, freezing is a great option. First, let the scones cool completely. Wrap each one tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

• Place the wrapped scones in a single layer on a baking sheet and freeze for about an hour. This step ensures they don't stick together. Once frozen, transfer them to a resealable plastic freezer bag or airtight container. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.

• If you prefer a quicker method, you can microwave the thawed scones on a microwave-safe plate for about 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• To maintain the delicate flavor of the lavender, avoid storing the scones near strong-smelling foods in the refrigerator or freezer. This will help preserve their unique aroma and taste.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes until they are warmed through. This method helps maintain the scones' crisp exterior and soft interior.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the scones directly on the rack or on a small baking tray. Heat for 5-7 minutes, checking frequently to avoid over-browning.

• If you prefer using a microwave, wrap each scone in a slightly damp paper towel. Place them on a microwave-safe plate and heat on medium power for 20-30 seconds. This method will make the scones softer, so it’s best for those who enjoy a more tender texture.

• For a stovetop method, use a non-stick skillet. Preheat the skillet over low heat and place the scones in the pan. Cover with a lid and heat for 2-3 minutes on each side. This method can help revive some of the scones' original texture.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket, making sure they are not touching. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook. This method is great for maintaining a crispy exterior.

• Oven: Preheat to 400°F (200°C) to bake the scones to a golden brown perfection.

• Baking sheet: Line with parchment paper to prevent the scones from sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: Combine the dry ingredients and later mix in the buttermilk to form the dough.

• Whisk: Blend the flour, sugar, baking powder, salt, and dried lavender evenly.

• Pastry cutter: Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Accurately measure the flour, sugar, and buttermilk to ensure the correct proportions.

• Measuring spoons: Measure the baking powder, salt, and dried lavender precisely.

• Knife: Cut the dough into 8 wedges before baking.

• Pastry brush: Brush the tops of the scones with beaten egg for a golden finish.

• Cooling rack: Allow the scones to cool slightly after baking to set their texture.

• Rolling pin: Optional, to help pat the dough into a circle about 1 inch thick.

• Floured surface: Prevent the dough from sticking while you knead and shape it.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a food processor: Quickly cut the butter into the flour mixture using a food processor instead of a pastry cutter.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time during baking.

Freeze extra scones: Make a double batch and freeze the extra scones. You can bake them directly from the freezer when needed.

Skip the egg wash: If you're in a hurry, you can skip the egg wash step. The scones will still turn out delicious.